How to Make It
Preheat the oven to 375°. In a saucepan, melt the butter. Add the shallots and cook over low heat, stirring, until softened, about 4 minutes. Add the potatoes and stock and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan, add the cream and season with salt and white pepper; keep hot.
Meanwhile, in a small saucepan, cover the bacon with 1/2 inch of water. Simmer over low heat until very tender, about 15 minutes. Using a slotted spoon, transfer the bacon to a mini food processor. Add the garlic and puree until smooth.
Arrange the baguette slices on a baking sheet and spread with half of the bacon puree. Bake for about 8 minutes, or until lightly browned and crisp. Ladle the soup into bowls and stir 1 generous tablespoon of bacon puree into each bowl. Serve at once with the croutons.